Friends, cornbread season is officially HERE, and this honey jalapeno cheddar cornbread is the one I want you to make first. It is soft and buttery with a little sweetness from the honey, a little kick from fresh jalapenos, and pockets of melty cheddar in every single bite. It is SO good, and it is so incredibly easy to make.
And when I say easy, I mean it. You mix your dry ingredients in one bowl, your wet ingredients in another, stir the two together, and pour it into a pan. That is it! No mixer for the batter, no fancy steps, and it bakes up golden in about 30 minutes.
Now let’s talk about the whipped honey butter, because this is the part that takes it over the top. I whip room temperature butter with honey until it is light and fluffy, then I spread a little bit right on top of the cornbread the second it comes out of the oven so it melts into every corner. A sprinkle of flaky sea salt on top, and the rest of the butter goes on the side for anyone who wants more. (Everyone wants more.)
This cornbread is perfect next to a big bowl of my Best Ever Chili, as a side for dinner, or as an appetizer on game day. It is just SO perfect for the fall season. If you loved my Honey Jalapeno Cheddar Drop Biscuits, this is that same sweet heat in cornbread form. And if you don’t like spicy, don’t add the jalapenos! It is still amazing.
P.S. Want it to look extra pretty? Thinly slice a third jalapeno and lay the slices right on top of the batter before it goes in the oven. Totally up to you, but it makes the whole pan look like it came from a bakery.
Ingredients Needed
- All Purpose Flour: Flour is what makes this cornbread soft and tender instead of dry and crumbly. One and a quarter cups gives it enough structure to hold all that cheese and jalapeno and still slice into clean squares. Spoon it into your measuring cup and level it off instead of scooping straight from the bag. Too much flour is the fastest way to a dry cornbread.
- Cornmeal: This is where all that classic cornbread flavor and that little bit of texture comes from. Three quarters of a cup is the perfect amount to taste the corn without the cornbread turning gritty. A fine or medium grind yellow cornmeal works best here. It also gives you that gorgeous golden color.
- Baking Powder: One and a half teaspoons gives the cornbread its lift so it bakes up fluffy and light. Without it you would end up with a flat, dense square. Make sure yours is fresh, because old baking powder will not rise the way it should. If it has been in the pantry since last fall, grab a new one!
- Fine Grain Salt: One teaspoon of salt is doing a LOT of work in this recipe. It balances the honey and sugar, sharpens the cheddar, and keeps the cornbread from tasting flat. Fine grain salt dissolves evenly into the batter so you never get a salty bite. Do not skip it.
- Unsalted Butter: A half cup of melted butter is what makes this cornbread so rich and moist. Melting it means you can stir everything together with a whisk and never pull out a mixer. Let it cool for a few minutes before you add it so it does not cook the eggs. Using unsalted lets you control exactly how salty the cornbread is.
- Honey: A quarter cup of honey goes right into the batter and it is the reason this cornbread tastes so special. It adds a soft floral sweetness that balances the heat from the jalapenos. Honey also keeps the cornbread moist for days. And then it shows up again in the whipped honey butter, because more honey is always the answer.
- Granulated Sugar: Just two tablespoons, and it works with the honey to give you a lightly sweet cornbread. It also helps the top and the edges turn golden brown in the oven. This is not a super sweet cornbread, it is just sweet enough. That little bit of sugar is what makes the sweet and spicy thing work.
- Buttermilk: One cup of buttermilk makes the crumb incredibly tender and adds a little tang that keeps the cornbread from tasting heavy. It also thins the batter out so it pours easily into the pan. Give the carton a good shake before you measure. Room temperature buttermilk mixes in the smoothest.
- Eggs: Two eggs hold the whole thing together and give the cornbread structure. They add richness and help it rise up nice and tall in the pan. Room temperature eggs blend into the batter more easily. They are also what lets you slice 16 neat squares without everything crumbling apart.
- Jalapenos: Two fresh jalapenos, diced small, give you little pops of heat all the way through. Take the seeds and ribs out if you want it mild, or leave some in if you like it spicy. You can add a third jalapeno, thinly sliced, on top for a pretty finish. And if you don’t like spicy at all, just leave them out!
- Cheddar Cheese: One cup of shredded cheddar melts into gooey little pockets throughout the cornbread. Shred it yourself off the block if you can, because it melts so much better than the bagged kind. A sharp cheddar stands up to the honey and jalapeno without getting lost. This is what makes it feel like a true game day side.
- Whipped Honey Butter: A quarter cup of room temperature unsalted butter whipped with two tablespoons of honey for a full five minutes. That whipping time is what turns it light, fluffy, and spreadable. A little goes on top of the cornbread right out of the oven, and the rest gets served on the side. It is SO good on everything.
- Flaky Sea Salt: A little sprinkle over the warm honey butter is the perfect finishing touch. It makes the honey taste sweeter and gives every bite a tiny bit of crunch. You only need a pinch or two. It is a small step that makes the cornbread taste like it came from a restaurant.
Substitutions and Modifications
- No Jalapenos: If you don’t like spicy, leave them out completely. You will have a sweet honey cheddar cornbread that everyone at the table can eat.
- Make It Spicier: Leave the seeds in one or both jalapenos, or add a pinch of cayenne to the dry ingredients.
- Pickled Jalapenos: Use about a third of a cup, chopped. Drain them and pat them dry first so they do not add extra liquid.
- No Buttermilk: Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes before using.
- Cheese: Pepper jack, white cheddar, or smoked gouda are all delicious swaps.
- Salted Butter: If salted butter is all you have, cut the salt in the batter down to 3/4 teaspoon.
- Add-Ins: Fold in a half cup of corn kernels, sliced green onions, or cooked crumbled bacon.
- Hot Honey: Use hot honey in the whipped butter for even more sweet heat.
Why You’ll Love This Recipe
- It Is SO Easy: Two bowls, one whisk, and one pan. The batter comes together in about 15 minutes with no mixer needed.
- Sweet, Spicy, and Cheesy: Honey, fresh jalapenos, and melty cheddar in every bite, with fluffy whipped honey butter melted on top.
- Perfect for Fall: It is made for chili night, game day, and the Thanksgiving table, and it cuts into 16 pieces so there is plenty to share.
Equipment Needed
- 8 x 8 Inch Baking Pan: This size gives you thick, fluffy squares that bake through in 30 to 35 minutes.
- Large Mixing Bowl: For whisking the dry ingredients, with enough room to stir in the wet mixture.
- Medium Mixing Bowl: For mixing the eggs, butter, buttermilk, honey, sugar, jalapenos, and cheese.
- Whisk and Rubber Spatula: The whisk combines each bowl and the spatula gently brings the two together without overmixing.
- Box Grater: For shredding the cheddar fresh off the block so it melts beautifully.
- Cutting Board and Sharp Knife: For dicing the jalapenos and slicing the cornbread into 16 pieces.
- Stand Mixer or Hand Mixer: For whipping the honey butter until it is light and fluffy.
Honey Jalapeno Cheddar Cornbread with Whipped Honey Butter
Ingredients
For the Cornbread:
- 1 ¼ cups all purpose flour
- ¾ cup cornmeal
- 1 ½ teaspoons baking powder
- 1 teaspoon fine grain salt
- ½ cup unsalted butter melted
- ¼ cup honey
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 2 jalapenos diced
- 1 cup shredded cheddar cheese
- 1 jalapeno thinly sliced, for topping (optional)
For the Whipped Honey Butter:
- ¼ cup unsalted butter room temperature
- 2 tablespoons honey
- Flaky sea salt for topping
Instructions
- Prep the pan. Preheat your oven to 350 degrees F and grease an 8 x 8 inch baking pan with butter or nonstick spray. Get into the corners so every piece comes out clean.
- Mix the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Give it a good whisk so the baking powder is evenly spread through the whole bowl.
- Shred the cheese and dice the jalapenos. Shred your cheddar and dice two jalapenos nice and small. Take out the seeds and ribs if you want it on the mild side.
- Mix the wet ingredients. In a separate bowl, whisk together the eggs, melted butter, buttermilk, honey, and sugar until smooth. Then stir in the diced jalapenos and the shredded cheddar.
- Bring it together. Pour the wet mixture into the dry ingredients and stir until everything is just combined. A few little lumps are totally fine. Stop as soon as you do not see any more dry flour, because overmixing makes cornbread tough.
- Fill the pan. Pour the batter into your greased pan and smooth the top. If you want, thinly slice a third jalapeno and lay the slices right on top. Totally up to you!
- Bake. Bake at 350 degrees F for 30 to 35 minutes, until the top is golden, the edges are pulling away from the pan, and a toothpick in the center comes out clean.
- Make the whipped honey butter. While the cornbread bakes, add the room temperature butter and honey to a stand mixer and whip for a full 5 minutes, until it is pale, light, and fluffy. Scrape down the bowl once or twice. Do not rush this part, the 5 minutes is what makes it so fluffy.
- Butter and salt the top. The second the cornbread comes out of the oven, spread a little bit of the honey butter over the top and let it melt right in. Finish with a sprinkle of flaky sea salt.
- Cool, slice, and serve. Let the cornbread cool in the pan, then slice it into 16 equal pieces. Serve it with the rest of the whipped honey butter on the side for anyone who wants extra. ENJOY!
What to Serve with Honey Jalapeno Cornbread
This cornbread goes with just about everything on a fall table. Here are my favorite ways to serve it:
- Chili Night: It is made for dunking into my Best Ever Chili, Creamy Crockpot White Chicken Chili, or Spicy Buffalo Chicken Chili.
- Game Day: Slice it into 16 squares and set it out with 5 Ingredient Buffalo Chicken Sliders, Sheet Pan Nachos, and Hot Cheesy Spinach Artichoke Dip.
- Soup Season: Serve it alongside Creamy Chipotle Chicken Tortilla Soup for the coziest dinner.
- Thanksgiving and Fall Dinners: Add it to the table with Apple Cider Braised Chicken Thighs and Brown Butter Sage Mashed Potatoes.
Storage Instructions
- Counter: Store cooled cornbread in an airtight container at room temperature for up to 2 days. Keep the whipped honey butter in the fridge and let it soften for 15 to 20 minutes before serving.
- Fridge: Keep the cornbread in an airtight container in the fridge for up to 5 days. Warm a piece in the microwave for 15 to 20 seconds, or reheat the pan covered with foil in a 350 degree F oven for about 10 minutes. The honey butter keeps in the fridge for up to 1 week.
- Freezer: Wrap cooled pieces individually and freeze them in a freezer bag for up to 3 months. Thaw at room temperature, then warm them up before serving. I like to freeze it without the honey butter and whip up a fresh batch when I am ready to serve.
Tips and Tricks
- Do not overmix. Stir just until the dry flour disappears. A lumpy batter makes a soft, tender cornbread.
- Let the melted butter cool for a few minutes. Hot butter can cook the eggs and clump up when it hits cold buttermilk.
- Shred your own cheese. Cheese off the block melts into gooey pockets, while the bagged kind is coated in starch that keeps it from melting as well.
- Protect your hands. Wear gloves when you dice the jalapenos, or wash your hands really well before you touch your face.
- Butter it while it is HOT. Spreading the honey butter on right out of the oven lets it soak into the top and keeps the whole pan moist.
Frequently Asked Questions:
Is honey jalapeno cornbread spicy?
It is a gentle heat, not a burn. The honey, sugar, and cheddar balance the jalapenos, so most people find it mild, especially if you take out the seeds and ribs. For more kick, leave the seeds in or add the third sliced jalapeno on top.
Can I make this cornbread without jalapenos?
Yes! If you don’t like spicy, just leave them out. You do not need to change anything else in the recipe, and you will have a sweet honey cheddar cornbread that is perfect for kids too.
Can I use pickled jalapenos instead of fresh?
You can. Use about a third of a cup of chopped pickled jalapenos, and drain and pat them dry first so the batter does not get too wet. They add a tangy flavor that is really good with the cheddar.
What can I use if I don’t have buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. It will thicken up a little and work just like buttermilk in this recipe.
Can I make this cornbread ahead of time?
Absolutely. Bake it the day before, let it cool, and store it in an airtight container. Before serving, warm it covered with foil in a 350 degree F oven for about 10 minutes, then add the honey butter and flaky sea salt while it is warm.
Can I make these into cornbread muffins?
Yes! Divide the batter between 12 greased or lined muffin cups and bake at 350 degrees F for about 18 to 22 minutes, until a toothpick comes out clean. Top each one with a little honey butter while they are warm.
Why is my cornbread dry or crumbly?
It is almost always too much flour or too much time in the oven. Spoon and level your flour, start checking the cornbread at 30 minutes, and pull it as soon as a toothpick comes out clean.
What do you serve with jalapeno cheddar cornbread?
It is perfect with chili, soup, barbecue, or as an appetizer on game day. I always serve it with whipped honey butter on the side. Try it with my Best Ever Chili for the ultimate cozy fall dinner.
More Savory Bakes You’ll Love
- Honey Jalapeno Cheddar Drop Biscuits
- Jalapeno Cheddar English Muffins with Honey Butter
- Caramelized Onion White Cheddar English Muffins
- The Easiest Homemade Focaccia
- Cheesy Garlic Pull Apart Bread
- Fluffy Garlic Butter Milk Buns
- How to Make Homemade Butter (so good for the whipped honey butter!)
Let’s Stay in Touch!
If you make this Honey Jalapeno Cheddar Cornbread, I NEED to see it! Snap a photo of that golden pan with the honey butter melting on top and tag me @munchiesbymallory on Instagram and TikTok. And don’t forget to leave a star rating and review below, it helps more than you know. Happy baking, friends!
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